Name: Dooboo Jorim (Braised Tofu)
Ingredients: ½ cup soy sauce; 1 Tbsp. gochugaru; 2 cloves garlic, minced; 1 scallion, chopped; 2 Tbsp. finely diced red onion; ½ shishito pepper or jalapeño, sliced; ½ Fresno pepper, sliced; 1 Tbsp. brown rice syrup or maple syrup; 1½ tsp. rice vinegar; 1½ tsp. mirin; ½ tsp. freshly ground black pepper; ¼ tsp. ground turmeric; 1 (16-ounce) block medium-firm tofu; 1 Tbsp. extra-virgin olive oil; 3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving; ½ cup vegetable broth; 1 onion, julienned; 1 carrot, finely diced; 3 large or 4 small to medium mushrooms, thinly sliced; 2 scallions, chopped; 1 Tbsp. toasted sesame seeds

Photo of dooboo jorim on a platter with spicy soy sauce dressing being poured over the top.

Photo by Joanne Lee Molinaro

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!

Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.